Bob Colosimo's Pasta with Walnut Sauce

This is the final installment of Robin Wheeler's Chef's Choice profile of Bob Colosimo of Eleven Eleven Mississippi. Part one is available here; part two, a Q&A, is posted here.

Robin Wheeler

​While traveling in Tuscany last month, Eleven Eleven Mississippi's Bob Colosimo noted the abundance of walnut sauces in the region and was inspired to create a sauce to complement the pears and sweet autumn squashes that are in abundance right now. Paired with hearty whole-wheat penne, the dish embraces the depth and lingering sweetness of fall.

2. Toast walnuts in a dry frying pan until they are aromatic. Put all but one ounce of the walnuts into a food processor with roasted garlic, bread, milk and Parmesan. Blend until it turns creamy. Drizzle in the oil and season with salt and pepper. Blend again. Pour into a bowl and set aside.